One-pot chicken chasseur

One-pot chicken chasseur

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(336 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 4
This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal439
  • fat28g
  • saturates10g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.11g
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  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 chicken legs
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 200g pack small button or chestnut mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 225ml red wine
  • 2 tbsp tomato purée
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml chicken stock


  1. Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.

  2. Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the thyme and pour over the stock. Slip the chicken back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.

  3. Remove the chicken from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated. Put the chicken legs back into the sauce and serve.

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Comments, questions and tips

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23rd Jan, 2012
Excellent depth of flavour from the red wine and the stock! Very simple and very satisfying.
21st Jan, 2012
A wonderful dish packed with flavour and so quick to do.
15th Jan, 2012
Very tasty, although I added a tablespoon or so of redcurrant sauce as I felt it needed a little 'lift'. Was delicious and I was glad I did. I also thickened it with a little bit of cornflour.
14th Jan, 2012
Very simple and delicious. Had guests round on New Years Eve and didn't want to be in the kitchen all the time, so made this dish. Every one thoroughly enjoyed it and a good time was had by all. Definately would recommend this dish.
10th Jan, 2012
My family really enjoyed this and I will certainly be making it again. I was surprised that the recipe used red wine, instead of the usual white, but it worked very well. I used a whole chicken cut into quarters and cooked it for about 2 hours.
21st Dec, 2011
Made this for 5 with friends and it was really good! I did chicken legs for the guys and chicken breast for the girls. I did find it didnt all fit in one casserole dish so had to spilt between two but that didnt matter as I started it in a big pan then split into the casserole dishes and put in the oven to simmer.
11th Dec, 2011
This was a great find. My husband and I own a guesthouse in Norfolk and we serve dinner to guests and are alway looking for easy but delicious recipes. I was desperate to find a good 'winter warmer' chicken dish and this is it. I used chicken thighs (skin on) instead of the leg and also added some local smoked bacon which gave a real richness to the dish. The chicken fell off the bone and the rich juices were greedily mopped up with our homemade bread. A real winner.
11th Dec, 2011
This recipe was a great find. My husband and I own a guesthouse where we do dinners for guests and we are always looking for easy but delicious recipes. I was desperate to find a good winter chicken dish and this is it. I did use chicken thighs (skin on)instead of legs and I added some local smoked bacon which gave it an extra richness. The meat fell off the bone and the juices were perfect for mopping up with our homemade bread.
1st Dec, 2011
Forgot to rate it.
1st Dec, 2011
I made this the other night without changing anything in the recipe and we loved it, the reduced sauce was so smooth and rich.


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